Method:
Have all ingredients at room temperature.
No need to purchase Greek yogurt. Tie yogurt in a muslin cloth and leave overnight in the fridge. (Don’t forget to bring to room temperature; otherwise the batter will be grainy).
Whisk cream cheese, yogurt and condensed milk till smooth.
Place cupcake liner in the cupcake tray and place a Oreo cookie in each.
Pour 2-3 tbsp batter on top.
Bake in a preheated oven at 150 degree Celsius for 5-6 mins. (I accidently baked for 10 mins.)
Cool, refrigerate and enjoy.

Method:
Slice thin strips of eggplant lengthwise. (½ cm or so)
Sprinkle little salt on each slice.
Heat a tava/griddle and sprinkle little oil. Keep the heat fairly high.
Place the eggplant slices on the hot tava, approx. 30 seconds each side.
Transfer to a plate.
In the meanwhile, beat eggs in a shallow plate. Add meat, onion, chili flakes and salt. The mixture should not be too runny.
Heat tava again and add 1-2 tsp oil and spread around.
Dip each eggplant slice in the egg mixture and place on the tava. If the mixture does not adhere to the eggplant pieces, use a spoon to place some egg mixture on top of each slice.
When one side is cooked, flip the other side and cook till done.
Transfer to a plate, roll from the long edge and fasten with a toothpick.
Serve hot.

Method:
Place the soya nuggets in a bowl. Add boiling water to cover the nuggets and keep covered for 15 minutes.
Drain the water and let it cool a bit. Squeeze out as much as water with your hands. Mince in a grinder.
Heat oil and saute onion, ginger, garlic and green chilies.
When onions turn almost brown, add coriander powder, chili powder, garam masala and turmeric powder. Saute for a minute and add tomato. Saute for a few minutes till the mixture begins to dry.
Add minced meat and soya mince. Mix well and stir often till the mixture becomes almost dry.
Add coriander leaves and take off fire.
Let the mixture cool a bit.
Make a soft dough with flour, oil and enough water.
Take small balls of the dough and roll into rounds using rolling pin.

Spread 3-4 tbsp of the mixture in half of the dough and fold over.

Press the edges with your fingertips and then with the fork to give a design.
Place on a hot tava/pan for 15-20 secs and flip over. Flip over again after 15-20 secs and smear some oil on both sides.
When its golden brown and cooked, transfer to a plate.

Method:
Whisk all dry ingredients in a large bowl.
Whisk all wet ingredients and add to dry.
Mix until just combined.
Spoon into greased muffin cups and bake in a preheated oven at 150 degree Celsius for 20 -25 minutes.
Let it cool a bit before you take out of the pan (if you are not using paper/silicone liners).
Cool on wire racks.

Notes:
It’s a very soft and light muffin, though not sweet. Add more sugar for sweetness.

Method:
Heat oil and add onion.
When onions start to brown, add ginger garlic paste and saute till raw smell goes.
Add chili powder, coriander powder, turmeric powder, cumin powder, amchur and kala namak.
Saute for a minute and add tomato and mix.
Add rajma beans along with the water in which it was cooked. Check seasonings.
Let it simmer till the curry becomes thick. Sprinkle coriander leaves and take off fire.

Notes:
Soak dry beans in water overnight. Place enough water to cover the beans and pressure cook for 2 whistles or cook in a pan till the beans are soft.
Amchur and kala namk is optional, though it does give the North Indian curry feel.

Method:
Heat oil and add onions and green chilies.
Saute till onions are translucent and add mushrooms.
Stir and cook covered for few minutes.
Add soya sauce and stir till the mixture is dry. (high flame)
Take off fire and add the tomatoes, stir and keep aside.
Spread 3-4 tbsp of mushroom mixture on a slice of bread. Sprinkle little cheese. Cover with another bread and toast till brown.
Alternatively, use the mixture as a stuffing in rolls or mini buns.

Notes:
Spread little mayonnaise on each slice for extra taste, but optional.